Butternut Squash Soup

Nothing says fall to me more than a delightful bowl of butternut squash soup.

Butternut Squash Soup

Here is what butternut squash looks like. I like cutting it in 1/2 & roasting it.  It softens it and makes peeling so much easier!

With leeks, you normally only use the white parts. Slice like coins and rinse well.  Sometimes there is a little sand between the layers.

Cut the squash in half, add about 1/2 inch of water, cover with foil then roast until tender.

Make sure seeds are removed. Scoop the butternut squash into a bowl. Be careful not to get the skin.

The Butternut Squash

Saute leeks in oil until tender. They will become transparent. Allow to brown lightly but careful, they burn quick!

The Leeks

Add squash and seasonings to the leek and chicken stock. Use an immersion blender to process for smooth soup.

After simmering gently, serve. Garnish with chives or green onions.   Adding a little sour cream is a nice touch. Swipe to get recipe!

This soup freezes well!  Either use a plastic container or a mason jar. Swipe to get recipe!